Cucamelon recipes make the most of these delicious, adorable mini mouse melons. Your future summer salads, salsas, and co*cktails will agree.
Cucamelons are a quirky and curious foraged find. Resembling petite, grape-sized melons, the cucamelon possesses a flavor that is characteristic of a cucumber, but subtly sour.
Known by many names, the cucamelon (Melothria scabra) is a member of the cucumber family that looks like a baby watermelon. Its name in Spanish, sandiita, means little watermelon. Other titles it goes by include mouse melon, Mexican miniature watermelon, Mexican sour cucumber, Mexican sour gherkin, and pepquinos (Spanish for little cucumbers).
Cucamelons are native to Mexico and Central America. Known to have been eaten since pre-Columbian times, these miniature melons possess many of the same health benefits as regular melons and cucumbers such as multiple vitamins, antioxidants, minerals and fiber.
These melons can be foraged, but are also incredibly easy to grow yourself. Cucamelons can be grown in USDA zones 2-11, are non-toxic to pets, love warmth and sun, and are drought-tolerant. In warmer climates, they grow as a perennial but can be treated as an annual in colder climes.
Choosing the Best Cucamelon
Growing cucamelons is quite easy as these plants are relatively low maintenance. Seeds can be started indoors in spring and moved outside once warm enough. In warmer climates, cucamelons can be sown directly outside as long as soil temperatures are above 70° F.
In 65 to 75 days the plants will reach maturity and you’ll be swimming in lanky green vines and itty bitty fruits.
Cucamelons ripen in July with the fruit lasting into September in many climates. The best cucamelons for eating raw are those that are young and tender. Older fruits may be more bitter and thus are better for pickling.
When harvesting, select cucamelons which are about the size of a grape. They should be firm and unblemished. Keep clear of any fruits that are soft or yellow. Instead of pulling ripe fruits off by hand, grab a pair of scissors to avoid harming the vine they grow on.
Cucamelons are unlikely to be found in grocery stores. If you can’t grow them yourself, your best bet is to search farmer’s markets for this mid-summer fruit.
Cucamelon Recipes
Cucamelons are described by many as tasting like a crisp cucumber with a hint of lime or lemon. This mild sour-citrus flavor lends this fruit a refreshing quality, optimal for summer dishes. As an ingredient, cucamelons pair well with many of the same items that cucumbers work with. Some ideal pairings are tomatoes, citrus, vinegar and salty cheese.
This curious summer bounty can be eaten raw (skin included!) or cooked. They are a stunning addition to salads and veggie platters, pickled and served alongside charcuterie boards and co*cktails, or even stir-fried. Cooked cucamelons lose much of their tart flavoring in the process, tasting more akin to zucchini. For the most heightened flavor, use these adorable ingredients raw.
Preparing cucamelons for eating is quick and simple. Just wash and slice if desired. All of the fruit is edible so whether slicing, halving or serving whole is up to you!
Cucamelon Salad Recipes
Salads are a spectacular opportunity for cucamelons to showcase their vibrant flavor. A marinated salad of cucamelons, cherry tomatoes, sweet peppers and herbs is a delightful idea – mozzarella adds just the right amount of texture. A cool and zesty cucamelon cucumber salad is another option with ricotta, white grapes and lime dressing.
Other refreshing salads include a combination of cucamelons and watermelon, cucamelons with radishes and red wine vinegar, or a tri-melon salad composed of watermelon, cantaloupe and cucamelons all coated in a sweet Thai chile vinaigrette. More summer salad ideas include a rainbow salad of cucamelons, tomatoes and grapes, or a crispy couscous salad embellished with cauliflower, cucamelon, spinach and dill.
- Marinated Cucamelon Salad
- Cool Cucamelon Cucumber Salad
- Watermelon Cucamelon Salad
- Cucamelon & Radish Salad
- Tri-Melon Salad With Thai Chile Vinaigrette
- Crispy Cauliflower, Cucamelon & Couscous Salad
Cucamelon Savory Main Courses
A variety of cuisines can benefit from the flavor of cucamelon from Indian to Asian-inspired dishes. South Indian-style dosakaya curry or cucumber curry is one such spectacular option. Made with cucumbers, onions, tomatoes, spices and herbs, you can easily substitute cucamelons for the curry cucumbers called for in this recipe and serve with rice. A cucamelon stir fry with coconut is another savory dinner option served alongside rice or Indian flatbread.
For another savory meal, consider sunomono, a Japanese sweet and sour cucumber salad. This light, vegan dinner dish is made with shirataki noodles, ginger and green daikon. You can also use cucamelons for a crunchy, citrusy garnish. Consider this vegan eggplant pasta with bok choy, fresh cucamelons and pea pesto as well. A side dish of ponzu-marinated cucamelons is another inventive option to serve alongside dinner dishes.
- Cucumber Curry
- Stir Fry with Cucamelon and Coconut
- Cucamelon Sunomono (Vegan)
- Eggplant Pasta With Bok Choy and Pea Pesto (Vegan)
- Ponzu-Marinated Cucamelon
Cucamelon Drink Recipes
Cucamelons make a delightful addition to a multitude of co*cktails and drinks. Spear cucamelons to add to a gin co*cktail as a garnish or muddle sliced cucamelons with lime juice and simple syrup to add to dry gin. A cucamelon mojito crafted from mint leaves, white rum and club soda is a sensational option to cool parched guests on warm summer evenings. You can even try infusing cucamelon into gin via this easy homemade cucumber gin recipe.
Cucamelon margaritas made with cucamelon-infused simple syrup or blended and layered with tequila, fresh melon, lime, mint and cucamelons are two more splendid ideas. More impressive co*cktails include a cucamelon gin and tonic, cucumber and thyme sour garnished with cucamelons, or a cucamelon tequila co*cktail made with lime juice and shiso syrup.
- Cucamelon Gin co*cktail
- Garden Fresh Cucamelon Mojito
- Triple Melon Mint Frozen Margarita
- Cucamelon Gin and Tonic
- Cucumber & Thyme Sour
- Cucamelon Tequila co*cktail
Cucamelon Snack Recipes
Feeling snacky? When trapped in that uncomfortable space between meals, sample these cucamelon snacks to get you through. Cucamelon bruschetta is a wonderful and quick appetizer served over toasted bread. Cucamelon relish is another option, although one with a slightly longer cook time – make it in advance to serve alongside meat and cheese boards for snackable fare.
A delightfully pretty starter called “tomatoes on a fence” is another option. Drizzle a vinaigrette over an assortment of colorful heirloom tomatoes such as garden peach fuzzy tomato, green tiger grape tomato and a few cucamelons for good measure! Too busy to build a fence for your appetizers? Just serve as a simple salad instead.
Other snackable starters include tomato and sandita salad, snapper sashimi served with jalapeno mayonnaise and cucamelons, or mouse melon gazpacho – a chilled cucumber melon soup.
- Cucamelon Bruschetta
- Cucamelon Apple Cider Vinegar Relish
- Tomatoes on a Fence
- Snapper Sashimi with Cucamelon and Jalapeno Mayonnaise
- Mouse Melon Gazpacho
Cucamelon Salsa Recipes
Looking for something everyone can enjoy? Cucamelon salsa is a popular snack perfect for sharing with family and friends. Try a sweet and tangy salsa made with ripe peaches, red onions, cucamelon slices and lime juice. For a spicier salsa, consider a mouse melon salsa made with minced jalapeno, halved grape tomatoes and cucamelons with corn and dill.
Another popular salsa featuring crispy cucamelons includes a simple tomato and cucamelon salad. Made with sweet cherry tomatoes, cucamelons and chili powder, it is another appetizer sure to draw guests in – just add chips! Have any salsa leftover? Consider using it to top marinated grilled chicken for dinner.
Preserving Cucamelon
Did you go a little overboard growing cucamelons this year? It happens. Unfortunately, cucamelons can’t really be stored long-term. They can be kept in your refrigerator’s crisper drawer for about a week in a breathable paper bag.
You can freeze cucamelons whole or in ice cubes for adding to future drinks. Once thawed they become soft and mushy, so they won’t be ideal for cooking. Simply wash, slice, and freeze cucamelons on a baking sheet. Once frozen, transfer to a freezer bag and squeeze out as much air as possible. Frozen cucamelons last for about 3 months.
For long-term storage, pickling really is your only option. Preserve cucamelons in your preferred pickling solution and process in a water bath canner so they last throughout the year. Another long-lasting option is cucamelon relish which can also be canned and preserved.
Cucamelon Pickles
Cultured & Fermented Cucamelon Recipes
Pickled cucamelon is a favorite fermented treat. Pickle cucamelons cornichon-style to serve alongside rich and creamy cheeses on a colorful charcuterie platter or serve with sandwiches and barbecued meat.
There exists a wide array of pickling recipes out there for cucamelons. Try a sweet and sour recipe of cloves, dill fronds, garlic cloves, sugar and crushed red pepper, or test out these appetizing refrigerator pickles incorporating the flavors of spearmint, pink peppercorns and coriander along with grape leaves to keep pickles crisp.
Short on time? There’s a great quick pickling recipe that calls for anise, allspice berries and black peppercorns – ready in just 24 to 48 hours!
Farmer’s Market Favorites
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